Sunday, May 15, 2011

Hot Chile Grilled Cheese

Well this was a quick and delicious sandwich. I really liked it. It isn't as spicy as it would seem to be, and it was just very delicious overall. I was lazy so I used some vegetarian refried beans instead of mashing up some pinto beans. That worked out very well because it helped the sandwich to stick together better than it would have otherwise. We would make this again.

chiles

Hot Chile Grilled Cheese
Eating Well

This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the flavor of sourdough, but any kind of bread will work well.

4 poblano peppers
14 ounces pinto beans -- preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions -- sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread

1. Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.

2. Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.

3. When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.

4. Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)

5. Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.

6. Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.

Servings: 4

Stovetop Variation: Place four 15-ounce cans and a medium skillet (not nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining 2 sandwiches.

No comments: